Recipe courtesy of Damaris Phillips

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

Name: Edamame, Bok Choy and Mango Salad with Asian Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/4 cup rice wine vinegar; 2 tablespoons soy sauce; 1 teaspoon honey; 1/4 teaspoon red pepper flakes; 1 lime, juiced; 2 tablespoons toasted sesame oil; 1 cup shelled frozen edamame, thawed; 1 cup bok choy, chiffonade, some greens reserved for garnish; 1 green mango, peeled and julienned; 1 tablespoon black sesame seeds

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

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Ingredients

1/4 cup rice wine vinegar

2 tablespoons soy sauce

1 teaspoon honey

1/4 teaspoon red pepper flakes

1 lime, juiced

2 tablespoons toasted sesame oil

1 cup shelled frozen edamame, thawed

1 cup bok choy, chiffonade, some greens reserved for garnish

1 green mango, peeled and julienned

1 tablespoon black sesame seeds

Directions

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Watch how to make this recipe.

In a medium bowl, whisk together the vinegar, soy sauce, honey, pepper flakes and lime juice until smooth. Slowly whisk in the sesame oil.

Add the edamame, bok choy and mango, and toss to coat with the dressing. Add the sesame seeds and toss again to combine. Serve garnished with the reserved bok choy greens.